Homemade Shepard’s Pie
2 lbs ground beef
1/2 med onion
3 cloves chopped garlic
1 cup frozen peas
3/4 cup dry red wine
1 cup crushed tomatoes
1/2 tbsp ea oregano, basil, black pepper and thyme
Salt to taste
4 large golden potatoes
1 stick of butter chopped
2/3 cloves crushed garlic
1/4 cup sour cream
1/3 cup cream
Salt and pepper
2 tbsp parsley
2 tsp onion powder
1 bag Sharp shredded cheddar
Preheat oven to 400.
I use a Dutch oven. If you don’t have one cook beef in regular high rimmed pan and transfer to baking dish for oven.
Brown beef and remove from Dutch oven
Chop carrots and onions. Add to pan and cook until onion is translucent, about 2/3 mins
Add back beef and turn up the heat
Deglaze pan with wine and allow to cook down a bit
Add crushed tomatoes, place on medium heat and allow to simmer down until liquid is halved
Meanwhile chop and boil potatoes. No reason to remove skins with these but it’s a personal preference. Remove skin if using russet potatoes
Once you can pierce with a fork drain potatoes. In a large bowl combine all ingredients and mash (I use a hand mixer because I like some lumps. A ricer is best for smooth)
Potatoes should be creamy, layer them on your meat mixture and cover in shredded cheddar. Place lid on (or cover in foil) and bake for about 20 mins or until cheese has melted. Remove lid and broil high for about 3 mins. WATCH your oven at this point. It’s so easy to burn when broiling.
What’s your Reaction?